The eating methods of Schizonepeta tenuifolia include onion mixed with Schizonepeta tenuifolia, Schizonepeta tenuifolia mixed with cucumber, Schizonepeta tenuifolia preserved egg tofu, Schizonepeta tenuifolia fried bean skin, Schizonepeta tenuifolia egg cake and so on. Specific practices are as follows:

1, Schizonepeta tenuifolia

Material preparation: Schizonepeta tenuifolia, salt, soy sauce, vinegar, sugar, sesame oil, etc.

Schizonepeta tenuifolia has a strong taste. A delicious cold dish can be obtained by using salt, sugar, vinegar, soy sauce and sesame oil. Among them, vinegar and sesame oil can weaken the original flavor of Schizonepeta tenuifolia, making this cold dish fresh and delicious, full of fragrance and suitable for everyone.

2, Schizonepeta mixed with cucumber

Material preparation: Schizonepeta, cucumber, salt, soy sauce, vinegar, sesame oil, etc.

Make according to the steps of cold cucumber. When pickling cucumbers, add Schizonepeta together. Pickled ingredients must be mixed with sesame oil first, and then add other seasonings according to your own preferences. The fragrance of cucumber and sesame oil can neutralize the taste of Schizonepeta, making this cold dish more refreshing than simple cold cucumber.

3, Schizonepeta preserved egg tofu

Material preparation: Schizonepeta, preserved eggs, tofu, salt, sesame oil, vinegar, soy sauce, etc.

Most people have eaten preserved egg tofu, but it is estimated that few people have eaten Schizonepeta preserved egg tofu. Tofu must be tender and chopped with Schizonepeta. Similarly, after cutting tofu, preserved eggs and Schizonepeta, add sesame oil and mix well, then add other seasonings. After this cold dish is added with Schizonepeta tenuifolia, the taste of tofu is no longer just tender and smooth, and the feeling of greasy preserved eggs will be greatly weakened.

4. Fried bean skin with Schizonepeta tenuifolia

Material preparation: Schizonepeta tenuifolia, bean skin, oil, salt, soy sauce, etc.

Traditional frying methods have different flavors. Schizonepeta tenuifolia with bean skin. When the bean skin is almost ripe, add the leaves of Schizonepeta tenuifolia and turn it over slightly. Add some sesame oil to taste before cooking. I believe this kind of cooking will definitely surprise the taste buds.

5. Nepeta omelet

Material preparation: Schizonepeta, eggs, flour, oil, pan, etc.

Chop Schizonepeta tenuifolia and mix it with eggs and flour to make a paste, not too thick. People who often make pancakes can master the thinness, add appropriate amount of salt and seasoning powder, mix them evenly, heat the pan in oil, scoop a spoonful of batter and spread it evenly at the bottom of the pan. When one side is slightly browned and changed, it can be provided at the same level. The omelet is rich in flavor, smooth but not greasy, and very delicious.